News

 
 
Welcome to the News section of our website. We will be posting updated news about our farm and products here so check back regularly.
 
 
 
 

 
 

What is Extra Virgin Olive Oil?


This is by far the most commonly asked question.
 
Olive oil simply put, is juice from a fruit. Virgin is the accepted term for purity.
 
'Extra' Virgin is the first purist juice obtained from the fruit of olive trees.
 
Olive oils described as ‘virgin’ are those that have been obtained from the original fruit without aving been synthetically treated. Once the olives have been picked, pressed, and washed, no other process has taken place other than decantation, and centrifugation to extract the oil, and filtration.
 
The best quality of olive oil available is described as ‘extra virgin’.
 
Extra Virgin Olive Oil xtra virgin is the highest quality and most flavorful olive oil classification. In chemical terms it is escribed as having a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams and a peroxide value of less than 20 milliequivalent O2. It must be produced entirely by mehanical means without the use of any solvents, and under temperatures that will not degrade the oil (less than 86°F, 30°C).
 
In order for an oil to qualify as “extra virgin” the oil must also pass both an official chemical test in a laboratory and a sensory evaluation by a trained tasting panel recognized by the SA Olive Association. The olive oil must be found to be free from defects while exhibiting some fruitiness.
 
Since extra virgin olive oil is simply pressed fruit juice without additives, the factors influencing its quality and taste include the varieties of olives used, the terroir and the countless decisions, production practices and the dedication of the producer.
 
There are many different kinds of olives, or varietals from which oil can be produced, and each brings a unique flavor and quality to the oil. It is the variety of olive, along with the maturity of the fruit, that contributes most to the flavor of the oil.
 
 
 
 

Dispelling the Myths of Frying with Olive Oil

 
By Angela Bell (Olive Oil Times Contributor | Reporting from Clemson, SC)
 
It is fairly common knowledge these days that olive oil has certain health benefits and that using olive oil in vinaigrettes, emulsions and baked goods, drizzled on or dipped into, adds an extra layer of flavor and moisture when needed as well. But it is lesser known that olive oil presents an opportunity to gain the same benefits from stove top cooking, in high temperature methods such as frying and sautéing.
 
I know what you are thinking, frying and healthy? No such thing! But the truth is that by using extra virgin olive oil you can have both.
Although pan frying, deep frying, stir frying and sautéing are different stove top methods, they all have one thing in common: the temperature of the cooking oil. The object of these cooking methods is to cook the outside of the food quickly, creating a crispy exterior, while at the same time allowing the heat from the oil to penetrate all the way through. In order to accomplish this, the oil must reach a temperature of 350 to 370 degrees before introducing the food.
 
Myth number one: The smoking point of olive oil is too low for frying.
 
Some cooking oils and fats will reach what is referred to as the smoking point before reaching temperatures required for a good fry. The smoking point is the temperature at which a chemical change takes place resulting in undesirable smoke and flavor. Olive oil is not one of them. The smoking point of extra virgin olive oil is somewhere between 380 and 410 degrees Fahrenheit, depending on the impurities and acid content of the olive oil: the better the quality, the higher the smoking point. So, it appears that the smoking point of olive oil is well above the temperature required.
 
Myth number two: Frying temperatures will change olive oil from a ‘good oil’ to a ‘bad oil.’
 
Cooking fats and oils are considered dietary fats of which there are three types, saturated, trans and unsaturated. The first two are bad, but the third, unsaturated fat, includes olive oil, a healthy plant-derived dietary fat. The heat required to raise the temperature of olive oil high enough to fry food cannot change the chemical composition of olive oil from a good one to a bad one.
 
 
 
 

New range of Olive Oil Skincare products

 
Olyvenbosch has produced a range of natural handmade skin care products.
 
The body lotion, shaving butter & soap all contain 100% pure olive oil
and are free of artificial additives, preservatives, cosmetic fragrances, synthetic surfactants, mineral oils or petroleum based ingredients.
 
They are also completely biodegradable.
 
Visit our online shop to purchase now.
 
 
 
 

Local Olive Oil is lekker!

 
South Africans generally don’t need any convincing that our local wines are up there with the best in the world. But it’s a different story when it comes to olive oil.
 
 

Biblical Mystery of the Olive Tree

 
What is the significance of the olive tree, and olive oil, in the Scriptures?  Why were olive trees “shaken,” and why were the berries “beaten,” and “trodden down”? Why were kings and priests anointed with olive oil?  What does olive oil and the olive tree symbolize?  There is far more mystery and truth hidden about the humble olive than most begin to imagine!  Here is new insight into this remarkable plant, its oil, its wood, its ancient usage, and its function and typology.




 
Olyvenbosch Olive Farm
R44, Windmeul
Agter-Paarl
064 870 3639
082 584 4901
 
 
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